Moroccan lamb backstrap

Ingredients

• 2 x 250g/8oz lamb backstraps (Note 1)
• 1 tbsp extra virgin olive oil (rubbing)
• 1.5 tbsp extra virgin olive oil (cooking)

Moroccan spice mix (ras el hanout, Note 2):

• 1.5 tsp cooking/kosher salt
• 0.75 tsp cumin powder
• 0.75 tsp ground ginger
• 0.75 tsp black pepper
• 0.5 tsp allspice powder
• 0.25 tsp cinnamon powder
• 0.25 tsp coriander powder
• 0.13 tsp clove powder

Yogurt sauce (for serving):

• 200 g Greek yoghurt
• 1 tbsp lemon juice
• 1 tbsp olive oil , plus extra swish for drizzling
• 0.25 tsp each salt and pepper
• Pinch of sumac or paprika , optional garnish

Sides (optional):

• Greek salad
• Pearl couscous salad
• Classic couscous

Directions

1. Yogurt sauce – Mix ingredients. Refrigerate until required.
2. Moroccan spice mix – Mix the spices in a small bowl.
3. Coat backstrap – Pat the backstraps dry with a paper towel then rub all over with 1 tbsp olive oil. Sprinkle the spice mix on the lamb backstraps – use it all! Set aside for 1 hour to marinate (if time permits, can skip).
4. Cook – Heat 1 1/2 tablespoons olive oil in a large skillet over medium high heat. Cook the lamb backstops for 4 minutes on each side, or until the core temperature is 59°C.
5. Rest – Transfer onto a rack set over a tray (or just a plate) to rest for 3 minutes. Cut into 0.75 – 1 cm thick slices. Serve with yogurt sauce!